Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products

The massive wastewater from surimi manufacture and salt addition is controversial. In our previous study, a chicken-surimi (CS) product can be successfully developed from the spent-hen breast via 3 times of washing steps and 2.5% salt addition in the rec-ipe. Due to the characteristics of broiler breast (higher protein contents in muscle), this study was to optimize the washing step for CS batter recovered from broiler breast and the salt-addition level in the CS-product rec-ipe. The step of washing once with 0.1% salt solution showed no (P > 0.05) differences in the texture profile and color parameters (expect a* value) in CS batters compared to initial washing steps (a 3-step washing pro-cedure). The CS batter obtained by this washing step had higher amino-acid contents than boiler breast and large Grade A egg and even fit adults' daily essential amino-acid requirement. Besides, the lower (P < 0.05) water loss of cooked CS products during the storage (4 degrees C) was shown beyond 2.0% salt addition in CS products. For efficient/ecofriendly extraction and sodium-content reduction, the washing once with a 0.1% salt solution and 2% salt addition in the recipe is recommended in the CS batter recovered from broiler breast and its products, respectively.

Automated summary

By optimizing the washing and salt addition process, high-quality chicken-surimi batter and products can be obtained.